Baked Eggplant

This is an easy, tasty dish that's a main dish or a hearty side dish.

1 large eggplant (1-1/2 lbs)
1/4 c olive oil
2 or 3 large portabello mushroom caps
3 or 4 medium, ripe tomatoes, or 15 oz can of diced tomatoes
2 large cloves garlic
1 or 2 t dried oregano
salt
pepper
1/4 lb aged Gruyère or aged Cheddar cheese, grated

Cut off the stem end of the eggplant, and slice into 1-inch slices. Using a kitchen brush, "paint" both sides of each eggplant slice with the olive oil. In an ungreased iron skillet over medium-high heat, fry the eggplant slices until browned on both sides. Arrange the eggplant in the bottom of a large casserole dish that has a cover. Lightly salt and pepper the eggplant.

Wash, trim, and slice the portabello mushrooms into four or five slices per cap. Arrange the slices over the eggplant slices. Lightly salt the mushrooms.

Wash and core each tomato. Slice each tomato into four slices. Arrange the slices on top of the mushrooms. Lightly salt and pepper the tomatoes. Mince the garlic, and sprinkle on the tomatoes. Sprinkle the oregano over the tomatoes.

Cover the casserole and bake the casserole in a 350°F oven for 30 minutes. Remove the casserole cover, sprinkle the cheese over the vegetables. Cook uncovered for another 20 minutes.

This casserole is soupy. Serve it on bulgur, rice, or pasta.